THIAMIN IN MANITOBA VEGETABLES

Abstract

A survey has been made of the thiamin contents of Manitoba grown vegetables. These are of the same magnitude as of those grown elsewhere. The amounts vary with the vegetable and with the variety. There is often a wide range of values within a single variety. The effect of the district where grown is not significant. Cooking causes some destruction of the vitamin, but on an average boiled vegetables retain 63% of their thiamin, 23% is dissolved in the cooking water, and 14% is destroyed. Storage of raw vegetables does not decrease their thiamin contents appreciably. Canning causes losses, these varying with the vegetable and with the time of blanching and processing.